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Entertainment

Check out the fun events we have planned for conference evening entertainment!


Download the PDF Conference Guide for the 2011 regional conference!


Thursday Staff Opening Event

Zinc Wine Bar & Bistro
3009 Central Avenue Northeast
Albuquerque, NM 87106-2214
(505) 254-9462

*Staff will be guided by volunteers to Zinc Wine and Bistro from the Marriot

Staff members and grad students arriving at the ACUI R-13 conference will connect at the staff opening event at Zinc Wine Bar & Bistro, where attendees can indulge in Four Cheese Bruschetta, Antipasto, and Smoked Salmon/Cucumber Canape, while sipping Sangria, wine, and beer. Referred to as one of the best dining experiences in Albuquerque, Zinc is known for its fun atmosphere, creative drinks, and delicious appetizers!

Thursday Night Entertainment

Prior to dinner on Thursday evening (6:15p), UNM Chef David Aylmer will do a full presentation and demonstration on how to create delicious New Mexico salsa with household ingredients! All different kinds of salsas will be available for guests to enjoy with their dinner at 6:45p.

Next up, enjoy a fabulous New Mexican Buffet Dinner featuring a wide variety of southwestern dishes at multiple “stations”. The menu is designed to take guests on a journey through New Mexican Dining in the 21st Century, featuring a carving station with chile-rubbed carne asada, cocktail shrimp, stuffed sopapilla, vegetarian fajitas, and more!

Top it off with a uniquely southwestern ‘ensalata’, as well as Mexican desserts and aguas frescas. This menu will give you a hint of what New Mexico has to offer now and in the future!

Following dinner, students and staff will attend a salsa dancing demonstration by some of New Mexico’s finest salsa demonstrators. The teachers of Salsa Baby and Co. will instruct groups in Salsa steps, and give them direction on how to dance with a partner. The final two hours of the Salsa program will be free lance Salsa dancing as groups apply the steps and techniques they learned in the demonstration.

Buses will be available to transport back to the hotel on the hour at 9:00, 10:00, 11:00 and 11:30, and UNM volunteer will guide students and staff attendees to the bus parked at Redondo road (outside of the Student Union Building).

Friday Night Entertainment

Following the Pat Moonen Awards Reception on Friday evening, guests will enjoy a delicious Southwestern Steak Dinner, featuring a red chile rubbed flank steak with demi-glace (or portabello mushroom ravioli), pear/gorgonzola/roasted pecan salad, and green chile chocolate creme brulee for dessert! Beginning at approximately 9:00 following the Pat Moonen awards dinner, volunteers will guide students and staff attendees to two chartered buses, which will transport everyone to Old Town Albuquerque for the Ghost Tour!

Professional Tour Guides escort you on a 90-minute, lantern-lit adventure. You will search for the lost souls of early residents, Civil War phantoms, spooks, specters, wandering apparitions and over one dozen other ghosts who have made Old Town their eternal home. Learn the history and basics of Ghost Hunting as you hear the chilling stories of actual events. Following the tour (at approximately 11:30 pm), all groups will again board the buses and be safely driven back to the Marriott Hotel.

Founded in 1706, Old Town is one of the most actively haunted locations in North America. Residents, employees and tourists have all experienced unexplained phenomena. From actual sightings of full apparitions which seem to vanish impossibly into thin air; to disembodied voices heard in empty buildings; even objects moving mysteriously on their own.

UNM Chef Bio: David Aylmer

After college, Dave Aylmer started his culinary career in Los Angeles under the guidance of Raymond Hoffmeister, CMC (Certified Master Chef by the American Culinary Federation). After completing a 2 year program, he embarked on a culinary journey around the Los Angeles area learning all he could from the top chefs the city had to offer while working in hotels, restaurants and for caterers. This vast array of experience brought him to Denver, CO in 1999 where he became the Executive Chef of the largest off premise caterer in Colorado and one of the top 25 caterers in the nation. After a few years at this position, he left to join Chartwells Higher Education, a division of Compass Group North America, as Executive Chef at the Johnson and Wales Culinary School in Denver. From here his career grew and he is now living in Albuquerque, NM where he is the Director of Operations for Chartwells at the University of New Mexico as well as being the Regional Executive Chef for the West Region of Chartwells Higher Education.